Spaghetti alla Nerano

Instructions

1. Cut the courgette into thin slices.
2. Brown well on both sides in plenty of olive oil. Set aside on some kitchen paper and season with a little salt.
3. Bring a pan of boiling, salted water to the boil and cook the spaghetti until al dente.
4. In the meantime, fry the peeled but whole garlic cloves in 2 tablespoons of olive oil in a large pan.
5. Remove the cloves and then add half of the zucchinis to the pan.
6. Add a little pasta water and mash the zucchinis with a wooden spoon. Stir vigorously to emulsify the mixture a little.
7. When the pasta is sufficiently cooked, add to the pan. Mix well with the sauce, preferably by "tossing" in the pan.
8. Remove the pan from the heat, add the grated cheese and mix into a creamy sauce. If the cheese clumps, add more pasta water.
9. Finely chop the parsley and add. Season to taste with salt and pepper. Don't skimp on the pepper.
10. Divide between the plates and garnish with the remaining courgettes.